Skip the fuss of homemade shortcrust pastry and fill ready-made tart shells with this simple but decadent smooth chocolate mousse.
- 2 eggs
- ¼ cup white sugar
- 70 g butter, melted, cooled
- ½ tsp vanilla paste
- ⅓ cup cocoa powder
- ⅓ cup white flour
- ⅓ cup milk
- 9 ready-made, blind baked single-serve tart shells
- icing sugar, to dust
- ⅓ cup sour cream, to serve
- mint sprigs, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat oven to 160°C. Use a stick mixer to whisk eggs until frothy. With motor running, add sugar; the mixture should start to thicken. Add melted butter and mix to combine.
- Add vanilla, cocoa and flour, and mix until combined. Slowly add the milk and mix to create a smooth batter.
- Place tart shells on a tray, and divide batter evenly between shells. Bake for 8-12 minutes, or until centre is still slightly soft. (The residual heat will continue to cook them as they cool.)
- To serve, dust with icing sugar and top with a quenelle of sour cream. Garnish with a sprig of mint.
This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.